• 4 filet mignons, each 1-1/2 inches thick
• 1 to 2 tablespoons olive oil
• 1 tablespoon cracked black pepper
• Vegetable oil cooking spray
• 1 to 2 teaspoons coarse salt
• 4 tablespoons Gorgonzola butter
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces Gorgonzola cheese, crumbled, at room temperature
• 1/4 cup chopped scallions
• 1 teaspoon coarsely ground fresh black pepper
• 1/2 teaspoon balsamic vinegar
DIRECTIONS GORGONZOLA BUTTER:
Using a hand-held mixer or a mini food processor, blend the butter and Gorgonzola until smooth. Add the scallions, pepper, and vinegar and blend for about 1 minute longer until fully incorporated. Alternatively, mix the ingredients by hand.
Lay a piece of plastic wrap on the counter top. Scrape the butter onto the plastic and, using the plastic wrap as a guide, form the butter into a log. Fold the ends closed and refrigerate until ready to use.
DIRECTIONS GRILLED FILET MIGNON:
First of all, rub the steaks with olive oil and pepper. Set aside for 20 to 30 minutes until ready to grill. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
Rub the salt into both sides of the steaks. Grill for 5 to 6 minutes on each side for rare meat or for 6-7 minutes for medium-rare meat. Brush a little more olive oil on the steaks after they are turned. Place a pat of the compound butter on top of each filet mignon as soon as it comes off the grill so that the butter begins to melt on top of the meat. Let the meat rest for a few minutes before serving.
“If there is one simple attribute that Australian red wines are supposed to embody it’s “jam”: an intense and nearly confectionary kind of fruitiness that makes you just want to grin and drink more. One of the country’s top winemakers, Ben Riggs, has tossed Cabernet, Shiraz and Merlot together for this fun brew, but he has always been adept at crafting rich and exuberant reds.” – GOLD RATING
Winemaker: Ben Riggs
Appellation: McLaren, Vale, Australia
Varietal Blend: 40% Cabernet Sauvignon, 40% Shiraz, 20% Merlot
Analysis: 14.5% alc/vol
Critical Acclaim: GOLD rating – Doug Frost, Master Sommelier and Master of Wine
“Best New Wines” from Australia – Josh Raynolds – IWC 2013; 90 points 2011 vintage
In South Australia, where the beloved McLaren Vale region is located, ‘Three Corner Jack’ is the name given to a three-spiked prickle which sticks to you and is hard to ignore! Perfect name for a wine that combines three of McLaren Vale’s finest grape varieties from three of their very best vineyards. A tried and tested area for growing full-flavored Shiraz, Cabernet Sauvignon and Merlot, McLaren Vale has almost the perfect climate for grape growing: warm summers, low humidity, good winter rain and long autumns to ensure that grapes achieve ripeness, flavor, acid and balance.